Recipe - Caribbean Curry Chicken

Slow cooker loving, here we go! With so many chicken breasts to cook, Duc and I needed to get rid of them quickly in a big hearty meal. We browsed through the slow cooker tome I have and found a recipe for "Caribbean Curry Chicken," which I immediately changed up based on what we had access to. I mean, we did make a grocery store trip but for the most part, the changes were based on what we had. The meal turned out deliciously with a fun kick from the peppers and a smooth finish from the peanut butter. Try it out!

Step 1: Ingredients (serving size: 4-6 portions)

lime wedges, to garnish (optional)

cilantro, to garnish (optional)

salt, to taste

black pepper, to taste

1/2 medium lemon, juice only

1 tsp fresh thyme, chopped

1 tbsp curry powder

1 yellow onion, finely chopped

1.5 cups white rice

2 Serrano peppers, seeded and sliced

2 cans chicken stock, 14.5oz (or 3 cups)

3 Roma tomatoes, diced

3 garlic cloves, finely minced

3 tbsp sunflower oil

4 tbsp peanut butter, smooth

4 skinless boneless chicken breasts, in strips

Step 2: Prepping the chicken
In a large bowl, mix 1 tbsp of the sunflower oil with all of the curry powder, garlic, lemon juice, and thyme. Slice the chicken breasts into strips and add to the marinade. Mix thoroughly before covering the bowl with plastic wrap and placing in the refrigerator between 1-2 hours.

Step 3: Prepping the vegetables
Chop and slice up the vegetables as noted in the ingredients list above. Start a pot/saucepan with the chicken broth and bring to a boil (once boiling, add to the bowl of peanut butter and stir until dissolved). In a skillet, heat the remaining oil and cook the onion until just turning translucent. Pour into the slow cooker pot and add tomatoes & peppers. Add the peanut butter mixture. Cook for 1 hour on high.

Step 4: Finishing
In the last half hour, take the chicken out from the refrigerator and let it come to room temperature (approximately 30 minutes). Then add the chicken with any salt & pepper to the pot. Cook for 1 hour. After, add the rice and cook for 45 minutes - 1 hour depending on when the rice becomes fully cooked. Leave lid open after to prevent rice from getting soggy. Garnish with lime wedges & cilantro if wanted and enjoy!